Oster FPSTSMPL4W Manual De Instrucciones página 29

BITTERSWEET CHOCOLATE FROSTING
2 cups (240g) confectioners' sugar
2 tbsp (28 g) butter, softened
2 squares (1 oz, ea) unsweetened chocolate, cut
into small pieces
In mixer bowl, with flexible edge scraping beater, combine sugar, chocolate, butter and vanilla. Gradually
add milk and beat on speed 4 until desired consistency. Increase speed to 8 and beat until beat till light
and fluffy.
Yield: about 1 cup
1 cup (120g) unsifted cake flour
1 ½ tsp (6 g) cream of tartar
1 ¾ cup (289 g) granulated sugar
½ tsp (3 g) salt
1 ½ cup (375 ml) egg whites, (10 to 12) at room
Sift together cake flour and ¾ cup sugar; set aside. In mixer bowl, with flat beater, beat egg whites,
cream of tartar and salt on speed 6 to soft peaks. Increase speed to 10 and gradually add remaining
1 cup sugar till stiff peaks form. Sift ¼ flour mixture over egg whites and fold in gently, using a rubber
spatula. Add both extracts with last batch of flour. (Do not over mix.) Spoon into ungreased 10-inch
(25 cm) tube pan. Gently cut through batter with small metal spatula or knife to eliminate air bubbles.
Bake on lowest rack of oven at 350° F (180°C) until top of cake springs back when lightly touched.
Immediately invert pan and let cool completely. To remove, loosen sides of cake with small metal spatula.
TIP: When preparing cakes and cookies that require creaming butter and sugar, begin at a low speed
and increase to speed 3 or 4 until butter mixture is light and lemon colored.
Yield: 12 servings
1 cup (250 ml) milk
3 tbsp (38 gm) granulated sugar
/ cup (84 ml) water
1
3
1 pkg (2 ¼ tsp) active dry yeast
In small saucepan, combine milk, water and butter; heat to lukewarm 110° to 115° F (43° to 46° C).
Using dough hook, combine 2 cups flour, sugar, yeast and salt on speed 2 until blended. Add milk
mixture and mix until fully blended, about 2 minutes. Add remaining flour, 1/2 cup at a time, and beat on
speed 2 until mixture leaves the sides of the bowl. Gradually increase speed to 4 and knead dough 5 to 7
minutes till smooth and elastic.
Turn dough out onto lightly floured board and shape into a ball. Place in large greased bowl, turning to
coat top of dough. Cover and let rise in draft free place until doubled, about 1 hour. Punch dough down
and roll into 12 by 8-inch (30 x 20 cm) rectangle. Starting at short end, roll up tightly. Pinch edges to
seal and turn ends under. Place in greased 9 x 5 x3-inch (23 x 12 x 8 cm) loaf pan. Cover and let rise till
doubled, about 30 minutes.
Bake at 400° F (205° C) for 30 minutes or until bread sounds hollow when tapped on bottom. Remove
from pan and cool on wire rack at least 2 hours.
Yield: 1 loaf of bread
1 tsp (5 ml) vanilla extract
¼ cup (60 ml) hot milk
HEAVENLY ANGEL FOOD CAKE
temperature
1 tsp (5ml) vanilla extract
½ tsp (2 ½ ml) almond extract
CLASSIC WHITE BREAD
2 tbsp (30 gm) unsalted butter
1 ½ tsp (8.5 gm) salt
3 cups plus 2 tbsp (450 gm) unsifted bread flour
En g lish 13